Lv Yongkang, Shi Ge, Ji Zengtao, Shi Ce, Luo Yongkang, Hong Hui, Tan Yuqing, Yang Xinting
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100097, China.
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100097, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agri-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
Int J Biol Macromol. 2024 Dec;282(Pt 6):137054. doi: 10.1016/j.ijbiomac.2024.137054. Epub 2024 Oct 30.
Intelligent indicator packaging has gained increased attention in meeting the demand for reducing food waste and mitigating the risk of food poisoning. This study focused on the preparation, characteristics, and application of freshness indicator films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs)-encapsulated whey protein (WP)-propylene glycol alginate (PGA) nanoparticles. The successful encapsulation of ACNs by WP-PGA nanoparticles improved the stability of ACNs and their encapsulation efficiency (EE) reached 95.34 %. The incorporation of nanoparticles into the structure of the PVA films was justified by SEM, XRD, and ATR-FTIR, and resulted in a decrease in water vapor permeability (WVP) from 15.76 (×10 g·m·Pa·h) to 8.40 (×10 g·m·Pa·h) and an increase in scavenging rate of DPPH radical from 1.47 % to 18.92 %. The light-blocking property and mechanical properties of the films were also improved, and they showed visible color change in response to pH 2-12 and high color stability after 14 days of storage at 4 °C and 25 °C. Furthermore, the freshness indicator films underwent a noticeable transformation from rosy red to gray at bighead carp head spoilage. Therefore, the encapsulation of ACNs using WP-PGA nanoparticles provides a promising non-destructive and real-time freshness indication of aquatic products during both storage and transportation processes.
智能指示包装在满足减少食物浪费和降低食物中毒风险的需求方面受到了越来越多的关注。本研究聚焦于基于聚乙烯醇（PVA）和花青素（ACNs）包封的乳清蛋白（WP）-海藻酸丙二醇酯（PGA）纳米颗粒的新鲜度指示膜的制备、特性及应用。WP-PGA纳米颗粒成功包封ACNs提高了ACNs的稳定性，其包封率（EE）达到95.34%。通过扫描电子显微镜（SEM）、X射线衍射（XRD）和衰减全反射傅里叶变换红外光谱（ATR-FTIR）证明纳米颗粒被纳入PVA膜结构中，这导致水蒸气透过率（WVP）从15.76（×10 g·m·Pa·h）降至8.40（×10 g·m·Pa·h），1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率从1.47%提高到18.92%。膜的遮光性能和机械性能也得到改善，它们在pH 2-12时呈现可见颜色变化，在4°C和25°C储存14天后具有高颜色稳定性。此外，新鲜度指示膜在鳙鱼头腐败时经历了从玫瑰红到灰色的显著转变。因此，使用WP-PGA纳米颗粒包封ACNs为水产品在储存和运输过程中提供了一种有前景的非破坏性实时新鲜度指示方法。
